THE ULTIMATE BARBECUED CHICKEN
For the Ultimate Barbecued Chicken, Tyler Florence first grills the bird, then bastes it in his homemade sauce from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 3h20m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
- Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
- Preheat oven 375 degrees F.
- Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.
BARBECUED CHICKEN BUNDLES
If you want bacon crisp you should precook bacon until half way done. Rolling chicken can kinda be a challenge! At least I think so.
Provided by Debra Russell
Categories Chicken
Time 1h20m
Number Of Ingredients 4
Steps:
- 1. Make slit in each chicken to form a pocket.Place 1 chunk of cheese in each pocket.Roll each chicken into bundle and wrap crisscross with 2 slices bacon.Secure bacon with wooden pick.
- 2. Place bundles bottom side up on broiler pan.Bake 30 minutes;turn.Brush with barbecue sauce.Continue baking for 20 to 30 minutes or until chicken is fork tender.
CHICKEN BUNDLES FOR TWO
Cheryl Landis of Honey Brook, Pennsylvania prepares a picture-perfect dinner for two...without a lot of work. She seasons chicken and vegetables with sage and dill, then wraps them in aluminum foil, so everything grills together and cleanup is a snap.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Divide chicken and vegetables between two pieces of double-layered heavy-duty foil (about 18 in. square). Sprinkle with the sage, salt and pepper; top with dill sprigs. Fold foil around the mixture and seal tightly. , Grill, covered, over medium heat for 30 minutes or until a thermometer reaches 170°.
Nutrition Facts :
BBQ CHICKEN BURRITO BUNDLES WITH SOUR CREAM
Treat your family with BBQ Chicken Burrito Bundles with Sour Cream. These BBQ chicken burrito bundles are a fun twist on traditional chicken bundles.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Grill chicken 6 min. on each side. Brush with barbecue sauce; grill 1 to 2 min. or until done (165ºF), turning and brushing occasionally with remaining barbecue sauce.
- Meanwhile, grill tortillas 15 to 30 sec. on each side or just until warmed.
- Slice chicken. Top tortillas with chicken, avocados and cheese. Fold in opposite sides of each tortilla, then roll up burrito style. Serve with sour cream.
Nutrition Facts : Calories 540, Fat 24 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 80 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 33 g
CHICKEN BUNDLES
This quick recipe is special enough to serve to guests. The dill adds extra flavor.-Linda Graber, Archbold, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the cream cheese, milk, dill, salt and pepper until blended. Stir in the chicken, celery and onions. , Unroll crescent roll dough and separate into 12 rectangles, four from each tube; place on a greased baking sheet and press the perforations together. Spoon 1/2 cup of chicken mixture into the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with butter; sprinkle with bread crumbs. , Bake at 350° for 15-20 minutes or until golden brown.
Nutrition Facts :
BARBECUE CHICKEN BUNDLES
I got this recipe a long time ago from a Land O Lakes cooking mag. This is excellent for summer BBQ's as a steak or burger alternative. You can also use different types of cheese as well. You can also broil this dish in the oven at 400 degrees for 30 minutes, then turn over and cook for 20 minutes. You will need to half cook the bacon first if you broil this dish!
Provided by Mooseybear
Categories Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Prepare grill: place coals to one side.
- Heat until coals are ash white.
- Prepare aluminum foil drip pan, place opposite coals.
- Make slit in each chicken breast half to form a pocket.
- Place 1 chunk of cheese in each pocket.
- Roll each chicken piece into a bundle, and wrap bacon criss cross (2 slices) around chicken.
- Secure bacon with wooden picks.
- Place bundles on grill over drip pan.
- Grill, turning every 15 minutes, for 30 to 45 minutes, or until chicken is fork tender.
- Baste with barbecue sauce during the last 10 minutes of grilling.
- If crisp bacon is desired, place bacon over direct heat, turning 2-3 times during the last 10 minutes.
CHEF JOHN'S BARBECUE CHICKEN
When it comes to barbecued chicken, everyone wants that nice thick glaze of sauce attached to the skin, and the only way to do it, is brush it on as it cooks. Therein lies the problem. Because of the sugar content, it only takes a minute for a barbecue sauce to go from brick-red to solid black. I just 'mark' the chicken's vulnerable skin side, then cook it all the way through in a closed grill, brushing on the glaze as it cooks.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Cut 1/2-inch deep slashes in the skin-side of each chicken half; 2 cuts in each breast, 2 in the thigh, and 1 on the leg; remove wing tips.
- Whisk rice vinegar, barbeque sauce, and garlic together in large bowl. Place chicken in bowl and turn to coat chicken in the marinade. Arrange chicken halves, cut-side down, in the bottom of the marinade bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from bowl, pat chicken dry with paper towels, and discard marinade. Place chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper.
- Cook chicken, skin-side down, on the preheated grill for 3 to 4 minutes. Turn chicken over, close the lid of the grill, and cook, basting with remaining barbeque sauce ever 6 minutes, until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 463.6 calories, Carbohydrate 10.6 g, Cholesterol 149.4 mg, Fat 24.2 g, Fiber 0.5 g, Protein 47.5 g, SaturatedFat 6.7 g, Sodium 1583.1 mg, Sugar 7 g
BARBECUED CHICKEN
Barbecued chicken isn't, really: It's grilled rather than smoke-roasted at low temperature. But it requires a similar attention to technique. You'll want to move the pieces around on the grill to keep them from burning, and flip them often as well. Cooking barbecued chicken benefits from a basting technique used by the chef and outdoor cooking maven Adam Perry Lang, who thins out his sauce with water, then paints it onto the meat he's cooking coat after coat, allowing it to reduce and intensify rather than seize up and burn.
Provided by Sam Sifton
Categories dinner, barbecues, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one of the burners down to low or off, lower cover and heat for 15 minutes.)
- Meanwhile, combine barbecue sauce with 1 cup water and stir to combine. Set aside.
- Sprinkle the chicken pieces generously with salt and pepper, then put them on the grill directly over the coals and cook for about 15 minutes, turning once every 5 minutes or so, and brushing with the thinned barbecue sauce. When the chicken skin starts to crisp and darken, move the pieces to the cooler side of the grill and let them cook for 15 to 20 minutes more, or until a peek inside shows that the meat no longer has any red at the center.
- Move the chicken back onto the hot side of the grill and baste with sauce again, turning the meat a few times. Remove to a warmed platter and serve.
Nutrition Facts : @context http, Calories 534, UnsaturatedFat 22 grams, Carbohydrate 16 grams, Fat 35 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 10 grams, Sodium 785 milligrams, Sugar 12 grams, TransFat 0 grams
EASY CHICKEN BUNDLES
This is a simple -- yet tasty -- recipe that can be tweaked to individual taste, just by changing the flavor of cheese spread used!
Provided by iewe7726
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In large skillet, melt butter, Sprinkle chicken breasts with pepper and add to skillet.
- Cook 8 to 10 minutes or until well browned on all sides. Set aside to cool slightly.
- Unroll both cans of the dough and separate into 8 rectangles.
- Press each into 6x4-inch rectangle, firmly pressing perforations to seal
- Spread cheese evenly in center of each dough rectangle and place chicken over cheese.
- Bring corners of dough together over chicken and press to seal; place on cookie sheet that has been sprayed with cooking spray.
- Bake at 375 degrees for 18 to 22 minutes or until deep golden brown. If you would like, brush lightly with egg during last 5 minutes of baking time.
- Variations: Try different cheese spreads such as swiss, cheddar, etc. to get different flavors. Also, try adding a thin slice of ham and using swiss spread for a different take on Cordon Bleu.
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- Place the chicken in a bowl and pour ½ cup of the BBQ sauce over top. Mix to combine then set aside while your oven heats. Or leave it to marinate in the fridge for up to 4 hours.
- Preheat your oven to 425 degrees. For easy cleanup, line a baking sheet with parchment paper or foil.
- Place the chicken on the baking sheet skin side down. (Reserve any extra BBQ sauce left in the bowl.) Bake the chicken for 25 minutes.
- Flip the chicken over and baste the top with the BBQ sauce that was in the marinating bowl. Return to the oven and bake for another 25 minutes.
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